RehmanniaRootCookedWhole

[ 968 ]

per 1/4 Pound

Quantity:

$8.40

per Pound

Quantity:

$21.00

Bulk Discounts:5 or more = 10% OFF|25 or more = 15% OFF

Rehmannia, also known as Chinese Foxglove, Ti Huang Chiu and Sheng Di huang
("yellow earth"), is one of the 50 Fundamental Herbs described by Shénnóng, the
renowned “divine farmer” of China, whose writings date to approximately 2800
B.C.E. The cooked root refers to the traditional method of curing the raw
material by simmering it in an infusion of black beans and wine before drying.

Rehmannia root is primarily used to make decoctions, tinctures and liquid
extracts.

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d.flavor profile

cooked, whole
rehmannia root

Flavor is complex, but this herb is not generally used for culinary purposes.

e.formulas & recipes

cooked, whole
rehmannia root

coming soon

f.what else you should know

cooked, whole
rehmannia root

Rehmannia root is harvested from Rehmannia glutinosa, an Asian plant in the lilac family. The species name of the plant refers to the glutinous or sticky qualities of its root, which is highly valued as a restorative herb in traditional Chinese wellness.

When decocted, the root releases a significant amount of simple sugars, including fructose, glucose and mannitol. This alone gives the root a sticky, overly sweet character. For this reason, prepared rehmannia root is said to be “cloying,” a term that refers to “too much of something” to the point of oversaturation.

Cooked rehmannia root differs from the raw root in that it is first cured in a solution of black beans and wine before undergoing the drying process.